Lemon Poppy Seed Cake – Fit Foodie Finds

Lemon poppy seed cake is something for dessert! This fluffy Lemon Poppy Seed Cake is topped with a fluffy whipped cream lemon frosting and topped with candied lemon wedges.

Fluffy lemon and poppy seed cake

You haven’t lived until you’ve tried this Lemon Poppy Seed Cake! There’s something about the taste of lemon in a cake that creates a bright and delightful party in your mouth, and the lemon whipped cream frosting is just the icing on the cake.

Lemon Cake pairs beautifully with poppy seeds and top it off with our easy Homemade Candied Lemons and you’ve got an after-dinner treat you’ll want to serve again and again. You just can’t beat it!

Selected ingredients

For the lemon poppy seed cake

• all purpose flour
• Fresh lemon zest
• Poppy
• baking powder
• Kosher salt

• coconut oil
• granulated sugar
• vanilla extract
• eggs
• Almond milk

For the candied lemons

• Sliced ​​lemons
• Fresh Lemon Juice
• granulated sugar
• Turbinado sugar

for the whipped cream frosting

• Fat whipped cream
• powdered sugar
• Fresh Lemon Juice
• vanilla extract

How to make lemon poppy seed cake

Prepare the cake

• Place all dry ingredients in a mixing bowl and whisk together until combined.
• Next, add the melted coconut oil, sugar, and vanilla extract to the mixing bowl of a stand mixer and beat the ingredients on high until the mixture becomes light.
• Turn the speed down to low and crack eggs into the bowl, one at a time, until just combined. Repeat until all eggs have been added.
• Slowly pour the almond milk into the wet ingredients.
• Then add the dry ingredients to the wet ingredients and mix.
• Pour cake batter into lined baking pan and bake at 350ºF for 45 minutes or until cake is done.

Prepare candied lemons

• Place the water, lemon juice and sugar in a large pan and bring to a gentle boil.
• Place the lemon slices in the pan and reduce the heat to a simmer. Let the lemon slices simmer for 15 minutes, turning the lemons gently once.
• Transfer the lemon slices to a wire rack and dust the lemon slices with the turbinado sugar.

Prepare whipped cream frosting

• In a chilled bowl, combine the heavy cream, powdered sugar, lemon juice, and vanilla extract.
• Whip cream on low until peaks form.

Frost cake & enjoy!

• When the cake has completely cooled, line a cake stand with parchment paper and place the cooled cake on the cake stand.
• Transfer the frosting to the top of the cake and use a frosting knife to completely glaze the cake.
• Sprinkle the cake with candied lemon, leftover lemon zest and poppy seeds. Enjoy!

Simple ingredient swap

• Poppy seeds –> Chia seeds
• Almond milk -> any plant-based milk

Best Tips

Don’t skip the whipped cream frosting: We mean business! The whipped cream frosting is easy to make and mimics the texture of whipped cream with a hint of lemon. The perfect combination for this lemon and poppy seed cake.

Do not substitute the all-purpose flour: The all-purpose flour should not be substituted with any other type of flour as it is crucial to the fluffiness of this cake.

If you want to make a layered cake: Do it! Cut the cake in half lengthwise and frost the bottom layer of cake before stacking the top and frosting the rest.

frequently asked Questions

storage

Store this Lemon Poppy Seed Cake in an airtight container in a cool, dark place for up to 3 days.

Can I share this Lemon Poppy Seed Cake? We recommend freezing before frosting. Let the cake cool completely, then wrap tightly with a piece of aluminum foil. Freeze up to 3 months.